Diet diary: Why some proteins are hard to digest

It is hybridised and is a by-product of three different varieties combined into one. In the last 50 years, the varieties of wheat have much higher gluten content due to hybridisation. It seems to be responsible for serious health problems, including Irritable Bowel Syndrome and other autoimmune and hyperactivity disorders.

All proteins are digested by breaking down into smaller parts called peptides and amino acids. Gluten is split into gliadin and glutenin. Gliadin is water soluble while glutenin is insoluble and is responsible for the strength of the dough. It is glutenin which imparts adhesive plastic-like properties to flour. It is this wheat protein which binds the atta together. Without gluten, it is difficult to roll out chapattis or make bread. Elasticity is a natural property of this protein.

The composition of gluten makes it different to break down. At best, it breaks down in components that are not fully absorbed. In other words, this protein contributes little to nutritional intake. For those who are sensitive to it, gluten can be irritating to the gut and the immune system. Dietary changes for elimination must me done under the guidance of a qualified professional.